MOROCCAN GOAT STEW

MOROCCAN GOAT STEW image

Yield 4

Number Of Ingredients 21

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2 tablespoons ghee/butter
1 medium onion, finely diced
1 pound goat stew meat, cut in 1" cubes
2 cloves garlic, minced
1 can (28 ounces) plum tomatoes, chopped
1 cinnamon stick
1 ounce dried apricots, roughly chopped
pinch saffron
2 cups chicken stock, preferably homemade
Spice Mixture
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 1/2 teaspoon smoked paprika
1 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon kosher or sea salt
few grinds of black pepper
Garnish
1 cup baby arugula or other young spring green
1 cup cubed roasted butternut squash

Steps:

Melt the ghee in a Dutch oven over medium heat. Cook the onion until soft and transparent, about 5 minutes. Place the spices for the spice mixture in a medium bowl and whisk to combine thoroughly. Toss the goat in the mixture until well-coated. Add the goat and garlic to the Dutch oven with the onions; increase the heat to medium high and cook, stirring frequently, until the goat is browned. Stir the tomatoes, cinnamon stick, apricots, saffron and chicken stock into the Dutch oven with the spiced goat. Increase the heat to high and bring to a boil; cover, reduce heat to low and simmer for 1 1/2 hours, stirring occasionally. Remove the cover and continue cooking until the sauce has thickened and the goat becomes fork tender, about another half hour. At this point, the stew can be refrigerated and reheated later. Divide the stew between four bowls and top with the greens and roasted squash. Serve immediately. Nutrition (per serving): 335 calories, 10.8g total fat, 83.5mg cholesterol, 1034.4mg sodium, 1423.9mg potassium, 33.5g carbohydrates, 8.9g fiber, 12.9g sugar, 30g protein